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In the kitchen
Part of the reason I became a journalist is because, unlike any other occupation besides maybe acting, journalism enables people to personally experience the lives of others. A few months ago, I sat down with Camilla Saulsbury following her June trip to New York City where, among other things, she spent time with celebrity chef Curtis Stone. Describing the James Beard House where they cooked, and the history of American cuisine, it was quite apparent that Saulsbury loved being in the kitchen. In the cooking world, she is what is referred to as an at-home chef, a job I would gladly take. Spending all day in a kitchen, what could be better than that? Tonight, I plan to try my hand at a dish created by celebrity chef, Rachael Ray. I often wonder, what her life must be like, and how on earth she went from working at gourmet market to her media empire (a syndicated talk show, two Food Network series and a magazine). My bacon-wrapped jambalaya-stuffed chicken will likely not lead me down the path to becoming a professional chef, but it sure will be a tasty delight.
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